Differential diagnosis to allergy. Basically Histamine poisoning, rather than release of endogenous stores! Mild examples are not uncommon but severe cases rare. Clue is that several people who eat the same seafood meal fall ill with similar allergic symptoms!
Histamine and other amines are produced by bacteria from certain amino acids (can occur during production eg Swiss cheese or by spoilage). Particularly affects fish of the Scombridae family (viz tuna, mahi mahi, bluefish, sardines, mackerel, amberjack, and abalone) but can be any food containing the right amino acids and subject to the right bacterial enzymes.
Initial symptoms, not surprisingly, include tingling or burning sensations in the mouth, rash, itching. Headaches are frequently seen. May progress to nausea, vomiting and diarrhoea.
Depending on the distribution of the histamine in the food, not everyone at a meal may be affected. Cooking or freezing do not reduce the toxic effect. Contamination is not apparently detectable by the eye or nose.
Differential – see episodic autonomic symptoms.